|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-203.12 Shellstock, Maintaining Identification (Pf) Observed mussels in walk in cooler with no shell stock tag. PIC stated that they removed the tag because they thought they were going to sell the last of the shellfish the night prior. CDI- PIC voluntarily discarded of the mussels. -1-
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shelhstock tags being stored in ziplock bags. Tags were not stored not stored in chrological order and months were co-mingled when each month had a designated bag. CDI- PIC corrected chronological order. EHS suggested an index card holder could useful. -1-
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed facility unable to provided a parasite destruction letter for salmon that is offered undercooked. Facility provided a letter but it did not state that salmon was net raised/pellet feed or frozen for the required time. EHS advised that facility needs the parasite letter that corresponds with the salmon provider. If that salmon box/invoice states that it is from low county then the parasite letter should also be from low county or be linked to the provider. 10-day VR required. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed produce stored above washed produce and ready-to-eat products in the walk in cooler. CDI- PIC corrected storage order. -0-
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food stored in lowboy cooler unprotected and items were not cooling. CDI- PIC covered items. -0- |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a container of pizza sauce (44F), arugula (44F) and shredded mozzarella (43F) in pizza prep unit. Items had been prepped 02/22 and had been in the unit overnight. CDI- PIC voluntarily discarded the items. **REPEAT** -3-
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a few plastic pans stacked wet in clean dish storage. CDI- PIC unstacked dishes to allow them to air dry as they were recently washed. **REPEAT** -0.5- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11(B) Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions. Observed employee belongings stored on shelves with facility food and equipment. CDI- PIC relocated items to approved location. -0- |